GO BEYOND FOUR SEASONS
Each fruit and vegetable has its own season, with subtle shifts that happen every day. Follow their microseasons to unlock flavor at every stage.
In season today
These are the first harvests of a variety. Not yet available in abundance or fully developed, this is the time to get inspired by new flavor combinations.
Artesia Radishes
Grower
Amanda
Location
Barre, Vermont
Seasonality
October - February
Arugula
Asian Pears (Extra)
Bon Bon Dates
Castelfranco Radicchio (Local)
Chervil
Delica Squash
Gold Beets
Green Cara Caras
Green Meat Radishes
Green Meyer Lemons
Green Minneola Tangelo
Green Owari Satsuma Tangerines
Jumbo Kohlrabi
Khadrawy Dates
Kiwi Berries
Kyoto (Kintoki Red) Carrots
Passion Fruit
Pink Lemons
Pink Pearl Apples
Puntarelle (Local)
Purple Napa Cabbage
Purple Sprouting Broccoli
Quince
Radicchio Treviso - Local
Red Beets
Red Dragon Carrots
Tokyo Negi Onions
Verona Radicchio
Yuzu
EARLY
Mountain Rose Apples
Grown by Randy in Mt. Hood, Oregon
In the shadow of Mt. Hood, Randy and Rebecca Kiyokawa are harvesting complex, intensely flavored heirloom varieties of apples and pears. Among them, the Mountain Rose Apple stands out — its vivid pink flesh protected within the tree’s canopy, where limited sun exposure preserves its striking color. The hue remains bright even when cooked.
Today, only a handful of growers continue to cultivate the Mountain Rose — many starting their orchards with cuttings first shared by Randy. Over the years, he has refined his growing practices to bring out the variety’s signature color and balanced flavor, adapting to the unique climate and soil at the base of Mt. Hood.
Now, he’s passing that knowledge on to his daughter Rebecca, the fourth generation to work this land. Together, they’re building on decades of experience to ensure these rare heirloom apples continue to thrive in Oregon’s Hood River Valley.
PEAK
Asian Pears
Grown by Ruth and Joel in Coopersberg, Pennsylvania
Ruth and Joel’s Asian Pears are tasting incredible. They rotate through many varieties, each coming into season for a short window, with subtle flavor differences that extend the overall Asian Pear season to nearly six months. Right now, the Junosan is available — expect crisp, juicy flesh with notes of apple and citrus.
They tend their orchards entirely by hand, turning each pear across the season for ideal, even coloration by the sun. Before picking, they inspect the fruit’s skin, feeling its texture to confirm full ripeness.
It’s their rigorous pruning that takes flavor to the next level. While some orchards produce up to 800 fruits per tree, Ruth and Joel’s trees bear only about 75 — concentrating sugars and nutrients into fewer, more flavorful pears.
LATE
Green Owari Satsuma Tangerines
Grown by Anthony in Reedley, California
Try Anthony’s Green Owari Satsuma Tangerines now to catch their tart, aromatic phase before they reach full ripeness. We expect them to remain in their green stage for another three weeks.
Anthony’s satsumas are grown on 50-year-old grapefruit rootstocks, which lend a distinct edge to their flavor. Thanks to cold nights and warm days, they’ve already developed a notable sweetness to balance their bright acidity, making them fully edible even at this stage. As they continue to ripen, their interior color will deepen and their flavor will mellow.
Working directly with Anthony for six years, we’ve seen him take the risk of harvesting his citrus up to eight weeks before maturity — when the skins are still green and unwaxed, and the essential oils at their most vibrant.
Go Deeper
Voir tout
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.
GO #OFFTHEPASS
United States
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